Friggitelli are a variety of sweet green chili peppers, long and small that is cultivated in springtime, when the tempetaure is above 10 Celsius. They are usually cultivated in South Italy, where they take the name of Friarielli, althogh it is possible to find them also in central Italy
In the Italian cooking tradition you can find several ways to cook the Arista, but in most of the cases it is roasted. My Arista version is called Arista "al Latte" - with milk - which is the way my mother was used to cook it
Todays' recipe is one of my grandmother's favourite as well as the tastiest pasta ever: Bucatini al forno. It is basically a baked pasta cooked directly into the tomato sauce which thickens and reduce so much that the surface of the pasta gets soaked with it....delicious.
for Christmas I received a basket filled with delicacies from the all over Italy, including Olive Oil from Sicily, a very big slice of Parmigiano Reggiano, a big salami from Felino, Polenta from the Dolomites and, among other types of pasta, a big box of Paccheri Napoletani, so I decided to cook them for my New Year's Eve dinner.
You can actually make risotto with any ingredient you like: cheese, wine, sausage, vegetables, mushrooms and so on. There is basically no food wich cannot be used for making a good risotto, which is is pretty good because all of us are allowed to make our own special risotto regardless if we are omnivore, vegetarian or vegan: risotto is for everyone.
One of the best memories I have of me, cooking with my grandmother, is making "polpette al sugo". It's a very simple and quick recipe, perfect for any occasion for a family meal.
There are several Italian recipes that are pretty popular and available at restaurants all around the globe, even at non Italian places. Gnocchi is certainly one of them.